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Top sirloin roast for Christmas Eve


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For this roast I applied a dry brine and then sealed in 12x13” 3 mil chamber bag which vacuum sealed with my chamber vacuum sealer.    I kept it in refrigerator for 3 days,   On my Joe Jr.  I partially roasted at 400-450 F for about 20 minutes and then I finished roasting in my Vision Classic which had been heat soaked and set for 250-275F.  When middle was within 10 F of desired internal temperature I pulled off and wrapped with foil to all to get to desired temperature while resting.    Both Kamado’s were set for indirect roasting.  

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